Curry Recipes Online
Curry Photos & Videos => Curry Videos => Topic started by: chewytikka on May 16, 2011, 12:21 PM
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Hi All
After recent discussions about Dhansak, I thought I'd add it to the list.
In the video, butternut squash and large prawns are added, but just add what you have precooked.
Traditionally in my area, tinned pineapple is cooked in this dish, but I find, adding the pineapple into the finished dish is far better
as the chunks retain their juice and warm through instantly.
Have a go and let me know, cheers Chewy.
"http://player.vimeo.com/video/23790651"
(Use 1 tbs of sugar not 1 tsp like I say in the video..oops)
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great vid Chewy - I've never heard of butternut squash in a Dhansak but it just adds to the variety I suppose. Am making a shit load of curries this week so I will add your Dhansak to my list.
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Another great video Chewy, well done.
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Thanks, Glad you liked the vid. ;)
I'm just a ButterNUT ;D at the moment
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Another good video Chewy - nice one. :)
I presume you've uploaded a new video because it does actually say '1tbs sugar'.
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Great video CT, this gives me some further ideas for my own efforts to develop a dhansak like the takeaway ones I've loved in the past. Just as the video CBM has on his website I notice the colour of the cooked dish is somewhat redder than the dhansak's I'm familiar with which makes me wonder whether the tomato puree is not used by my local BIR chefs in this area (or is used in a smaller proportion). I may try your recipe proportions without the tomato element to see how that turns out.
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Great video CT, this gives me some further ideas for my own efforts to develop a dhansak like the takeaway ones I've loved in the past. Just as the video CBM has on his website I notice the colour of the cooked dish is somewhat redder than the dhansak's I'm familiar with which makes me wonder whether the tomato puree is not used by my local BIR chefs in this area (or is used in a smaller proportion). I may try your recipe proportions without the tomato element to see how that turns out.
Thanks, hope the video helps you on your quest.
I always use Kashmiri Chilli powder, which adds colour, as well as flavour.
Your local takeaway, probably won't.
Keep on currying. :)
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Hi Chewy
I'd like to give this a go soon. With the pre-cooked lentils, are they just plain cooked as per the packet instructions?
Cheers :)
Ian
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Hi Chewy
I'd like to give this a go soon. With the pre-cooked lentils, are they just plain cooked as per the packet instructions?
Cheers :)
Ian
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Hi Ian
Just Red Split Lentils (Masoor)
The same as I use for Tarka Dhal which is explained here
http://www.curry-recipes.co.uk/curry/index.php?topic=5738.msg56841#msg56841 (http://www.curry-recipes.co.uk/curry/index.php?topic=5738.msg56841#msg56841)
You can add a pinch of Tumeric and Salt, on the boil, just to give the finished Dhal a bit more colour.
cheers Chewy
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Great - thanks. :)
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Another cracking recipe, Chewy. Thanks.
I haven't ordered a Dhansak for years, but I have a couple of friends who like it and I'd like to cook for them sometime. Thought I'd better bench-test it first. When I cook for them, though, I don't think I'll be using Tesco 'SmartPrice' prawns, like I did tonight. Says on the bag: "May contain traces of shells". Should say: "May contain traces of prawns".
They weren't actually that bad. I've used better quality prawns before though, in a Madras, and you can tell the difference. But they're so flippin' expensive these days.
I added the pineapple chunks right at the end after cooking, as Chewy suggests, and it worked a treat. I was worried that the dish might not have enough sourness to balance the sugar and pineapple, but this wasn't the case at all. It was a good balance of sweet and sour, and pretty much as I remember from tasting Dhansaks at take-away parties.
Not a dish that I'll be cooking for myself regularly, but a nice change from my usual Vindie or Madras, and a definite inclusion on the menu of the fantasy 'Come Dine With Me' episode I'm planning for my chums, along with the Jalfrezi. I suppose, at some point, I'll have to face up to cooking a CTM and a Korma for that menu, in order to cater for all tastes. I'm not a fan of either. They taste like desserts with chunks of meat in them to me. :o
Anyhoo, here's a pic of my stab at Chewy's Dhansak. I think I've worked out what the 'macro' setting is for on my camera at last, so for once in my pics, this is a good representation of the colour. :)
(http://www.curry-recipes.co.uk/imagehost/pics/223a864a4d74f55c5684b4b242406d37.JPG) (http://www.curry-recipes.co.uk/imagehost/#223a864a4d74f55c5684b4b242406d37.JPG)
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That certainly looks like a dhansak to me. My mouth is watering and it's only 7:20 ;D. Certainly not my normal dish but one i think I need to add to my repertoire very soon :D. Certainly echo your comments on korman and CTM ::)
I hope you almost burnt them spices ;D
@ Victor - happy now ;)
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That certainly looks like a dhansak to me.
Why do we need to see the same photo twice, as good as Ian's photo is, within a few inches of a single web page?
Bad form, and it's happening too often at this forum IMHO.
Please think before posting. Please remove images from quotes, so they don't repeat.
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Hi Ian
What can I say, that looks spot on ;)
Really pleased you gave this one a go, it looks identical in colour and texture and
the sauce looks really light and fresh.
I think your friends should be happy indeed. Well Done!
cheers Chewy
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Thanks guys.
It's nice to be trying different recipes. I rarely order anything different to a Chicken Tikka Vindaloo from takeaways, so it's hard to know where to start when choosing new recipes to try at home, and how they compare. I need to cook the Dhansak again, and then I'm wondering what to try next ... :)
Really pleased you gave this one a go, it looks identical in colour and texture and
the sauce looks really light and fresh.
It was a nice contrast to my usual oily curries. :) I think I might have fallen in love with the humble lentil. I had about 2 heaped chef's spoons cooked and set aside, and ended up using just over one. I need to bite the bullet and serve this up to a Dhansak-loving friend to see what they think. I might take the lemons out before serving, too, as they keep on 'giving' after the dish is cooked, if you see what I mean. My wedges could maybe have been a bit thinner. I suppose an alternative would be to squeeze the juice in instead, to taste?
But I rarely have such success with new recipes the first time I cook them, so this just shows how good your recipes are, Chewy. Thanks again. :)
I hope you almost burnt them spices ;D
Almost, CH, almost... ;D
And as I said when I was feeding back on Chewy's Lunchtime Madras recipe, and as you've said in your singeing reports, it don't half bring out the heat in the chilli powder! I used about two thirds of a rounded tsp of Rajah standard, and it turned out to be quite fiery! I can easily back off to about half, or even less, I think, for my chilli-intolerant friends. It would be different if I was using Kashmiri chilli, I'm sure. I must try to get some.
I also need to get some ghee so I can try Chewy's Tarka Dhal - another old favourite of mine. And I'd love a recipe for Prawn Saag. Around here, you can only order it as a main dish, which takes up valuable space in my tummy and money from my wallet which I need for my Chicken Tikka Vindaloo. But if I'm sharing with a friend I usually try to talk them into splitting one with me. :)
I'd also like to have a go at a Roshney, if and when Chris and the rest of the boys manage to back-engineer a written recipe from the Fleet video and experience. That looks really nice.
Anyway, having cooked 5 curries in 7 days, it's time to give my arteries and my wallet a rest. So it's back to Spag Bol and Mince and Tatties till payday!
Cheers chaps :)
Ian
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